Do you have any other ideas for fried dough for products I could sell, or additional toppings? I could imagine putting something inside of the dough would make a good product and then frying it, but am worried about messing up the frying oil, if somehow the dough comes apart when frying.

I also wanted to know if you would recommend just using the regular Lehmann dough and if you would, at what hydration should I try?

Norma;You should be able to make pizzas on a fried crust (think Indian Bread), like is sold at Arizona and New Mexico festivities. You could also roll the dough out very thin, cut into squares and fry. After frying, dust with a cinnamon sugar mixture and serve. You might also try making something like a fried breadstick, and roll it in a cinnamon sugar mixture after baking, or serve it with a small plastic cup of cinnamon sugar dipping icing (powdered sugar and water plus a little cinnamon). Here is one that might be a bit far out on the limb; Push a wood Popsicle stick into a length of Italian sausage (kept hot in your heated cabinet) then wrap it in pizza dough, and fry it like a corn dog, serve with a plastic cup if pizza sauce for dipping.Note: Some of these items will probably need to be fried submerged, so be sure to have a submerging screen handy when you're testing these out.Tom Lehmann/The Dough Doctor

You could make mini fried calazones. Take little circles of dough, put in a slice of pepperoni, a small piece of mozz and a dollop of sauce and close it up and fry. Serve with extra sauce on the side. You could do several flavors. You could do the exact same thing and also slip in a piece of jalapeno for a spicy version. You could do peanut butter and jelly or a nutella version. How about somores with marshmellow, chocolate, and graham cracker inside? Broccoli and cheese? (I'd blanche the broccoli first). Natcho (cheese, jalapeno, and tomato maybe?) Mushroom and cheese? Fried ice cream?

Norma;You should be able to make pizzas on a fried crust (think Indian Bread), like is sold at Arizona and New Mexico festivities. You could also roll the dough out very thin, cut into squares and fry. After frying, dust with a cinnamon sugar mixture and serve. You might also try making something like a fried breadstick, and roll it in a cinnamon sugar mixture after baking, or serve it with a small plastic cup of cinnamon sugar dipping icing (powdered sugar and water plus a little cinnamon). Here is one that might be a bit far out on the limb; Push a wood Popsicle stick into a length of Italian sausage (kept hot in your heated cabinet) then wrap it in pizza dough, and fry it like a corn dog, serve with a plastic cup if pizza sauce for dipping.Note: Some of these items will probably need to be fried submerged, so be sure to have a submerging screen handy when you're testing these out.Tom Lehmann/The Dough Doctor

Tom,

Thanks for your ideas of what to try out with fried dough. I can understand some of the items might need to be fried submerged because I did make fried items at my other food stand I had before the pizza stand. I just didn’t use regular pizza dough before, but more like a funnel cake batter, but thicker.

You could make mini fried calazones. Take little circles of dough, put in a slice of pepperoni, a small piece of mozz and a dollop of sauce and close it up and fry. Serve with extra sauce on the side. You could do several flavors. You could do the exact same thing and also slip in a piece of jalapeno for a spicy version. You could do peanut butter and jelly or a nutella version. How about somores with marshmellow, chocolate, and graham cracker inside? Broccoli and cheese? (I'd blanche the broccoli first). Natcho (cheese, jalapeno, and tomato maybe?) Mushroom and cheese? Fried ice cream?

CraigI like the fried clazone ideas. I did make fried Oreos, Twinkies, and some candy bars before at my other food stand. I think I will just try out things made with dough this time. Trying to do too many things, would be a lot of work.

Thanks for telling me you wouldn’t worry about messing up the oil if something spills out. The link you provided sure looks like it is fancy. I think I will stick to a few simple things to see if they work out.

Sambusa's. Spicy, curry, a bit of heat, garlic and as many recipes as there are those that make them and VERY adicting. Doughs can be of a pizza in nature or those egg roll wrappers. Many of the ethnic people I work with make them as do I. Here's one link with a couple recipes, as I said many others and some youtube videos of them too. Sour cream, yogurt sauces etc for dipping is also great. I use a spray bottle of just plain water to spray the edges to help keep things stuck up good.Jon

Sambusa's. Spicy, curry, a bit of heat, garlic and as many recipes as there are those that make them and VERY adicting. Doughs can be of a pizza in nature or those egg roll wrappers. Many of the ethnic people I work with make them as do I. Here's one link with a couple recipes, as I said many others and some youtube videos of them too. Sour cream, yogurt sauces etc for dipping is also great. I use a spray bottle of just plain water to spray the edges to help keep things stuck up good.Jon